We believe in the value
of thepastry art
Magistrale
Soft and elastic type 00 wheat flour, made in collaboration with the Maestri del Lievito Madre Academy.
Lievitati
Wheat flour type 00
Stable and Elastic
Manitoba
Wheat flour type 00
Powerful and Plastic
Sottozero
Farina di grano tenero tipo 00
malleabile e resistente
Croissant
Wheat flour type 00
Soft and Sturdy
Sponge cake
Wheat flour type 00
Soft and Spongy
Biscotteria
Farina di grano tenero tipo 00
Friabile ed Avvolgente
Sfoglia
Farina di grano tenero tipo 00
Espressa e Croccante
We believe in people
who believe in us
Antonio Bachour
Antonio Bachour chooses Le Sinfonie
World Best Pastry Chef in 2018, 2019 and 2022, Pastry Innovator 2024, awarded by the most prestigious international guides and followed by more than 1.5 million followers, he is one of the most influential contemporary pastry chefs. Successful entrepreneur with bakeries and restaurants in Florida, Mexico and Brazil Antonio Bachour is a tireless and enthusiastic international consultant and trainer.
Bachour's video recipes:
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Be inspired by the magic of Antonio Bachour: watch all the step-by-step videos and download the complete recipes to bring excellence to your pastry.
We believe
in value projects
World Panettone Team Championship
Panettone Italiano: Metodi a Confronto
World Panettone Team Championship
The recipes
with our flours
We believe in collaboration
making a difference
Le Sinfonie has always collaborated with the most prestigious institutions in the field of gastronomy. Through internships, workshops, and joint research projects, students can acquire practical and theoretical skills that prepare them to meet the challenges of the world of work.
News, events and initiatives
- News
“Italian Panettone” project lands at ALMA with Le Sinfonie: research, tradition and innovation in leavened pastries
